Slow Cooker Pork Chili Verde with Green Chilies
This hearty Mexican-inspired chili features tender shredded pork simmered in a rich green sauce made from roasted green chilies and enchilada sauce. The pork is first seared for depth of flavor, then slow-cooked until it falls apart easily. The vibrant green sauce combines canned green chilies, enchilada sauce, and warming spices like cumin and chili powder. Perfect for feeding a crowd on weeknights or weekends, this comforting dish pairs beautifully with warm tortillas, sour cream, and shredded cheese. The long, gentle cooking process allows all the flavors to meld together while keeping the pork incredibly tender.
Ingredients
- 1 2 pound pork tenderloin
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 Anaheim pepper, seeded and chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 large (27 oz. cans) green chilies
- 1 10 oz. can green enchilada sauce
- 1 tablespoons green Tabasco sauceregular Tabasco1:1heat
Use less if you prefer milder heat
- 2 tablespoons flourcornstarch1:2gluten-freegluten-free
Use 1 tablespoon cornstarch instead of 2 tablespoons flour
Full guide → - 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- ⅓ cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat
- 2
Cut pork tenderloin into large chunks and season generously with salt and pepper
- 3
Sear pork in hot oil on all sides until well browned, then transfer to slow cooker
- 4
Add onion, Anaheim pepper and garlic to the skillet and cook for 3-5 minutes, stirring to remove browned bits
- 5
Transfer pepper and onion mixture to slow cooker with pork
- 6
Cover with chicken broth and cook on high for 3-4 hours until pork is tender
- 7
Meanwhile, puree green chilies with juice in a food processor or blender
- 8
Stir flour, green enchilada sauce, Tabasco, salt, pepper, chili powder, cumin and oregano into pureed chilies, then refrigerate
- 9
Remove pork from slow cooker and shred, then return to slow cooker
- 10
Add pureed pepper mixture and cilantro to slow cooker
- 11
Cook on low for another 3-5 hours
- 12
Serve with sour cream, shredded cheese and tortillas
Tips
Searing the pork before slow cooking creates a deeper, richer flavor base for the entire dish.
Pureeing the canned green chilies creates a smoother sauce while maintaining the bold green chili flavor.
Shred the pork while it's still warm for easier handling and better texture in the final dish.
Good to Know
Refrigerate leftovers for up to 4 days or freeze for up to 3 months
Can be made 1-2 days ahead and reheated; flavors improve overnight
Serve hot with warm tortillas, sour cream, shredded cheese, and lime wedges
Common Mistakes
Don't skip searing the pork to avoid a bland final dish
Don't overcook on high heat after adding the green sauce to avoid breaking down the texture
Substitutions
Gluten-Free Swaps
Use 1 tablespoon cornstarch instead of 2 tablespoons flour
Full guide →General Alternatives
Use less if you prefer milder heat
FAQ
Can I use a different cut of pork?
Yes, pork shoulder or pork butt work excellently and will be even more tender due to higher fat content.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 4 days, or freeze portions for up to 3 months.
Can I make this spicier?
Add more green Tabasco sauce, include jalapeños with the vegetables, or add a pinch of cayenne pepper.